Red Velvet Cheesecake Strawberries are fresh, juicy strawberries filled with creamy no-bake cheesecake, dipped in smooth white chocolate, and coated in soft red velvet cake crumbs for a rich, indulgent bite-sized dessert!

Looking for more gourmet strawberry treats? Be sure to check out my Deviled Strawberries, S’mores Strawberries, and Oreo Truffle Stuffed Strawberries too!

Why you’ll love my Red Velvet Cheesecake Strawberries:

If you’re looking for a dessert that feels fun, indulgent, and a little “extra” without being complicated, these Red Velvet Cheesecake Strawberries are exactly what you need! This is one of those desserts that instantly gets attention. The red and white colors are perfect for Valentine’s Day, but honestly, they work just as well for date nights, parties, or anytime you want a treat that feels special!

Red Velvet Cheesecake Strawberries are a fun twist on classic chocolate-covered strawberries. Instead of just dipping the fruit in chocolate, the strawberries are hollowed out and filled with a smooth, tangy cheesecake filling. Once they’re stuffed, they’re dipped in white chocolate and rolled in red velvet cake crumbs, giving them that signature red velvet look and flavor.

Each strawberry ends up being a complete dessert in one bite. You get fruit, cheesecake, chocolate, and cake all at once, which is why people tend to grab more than one.

Ingredients you’ll need:

Strawberries
Cream cheese- softened
Heavy whipping cream
Powdered sugar
Vanilla extract
Slice of red velvet cake- icing removed
White chocolate chips
Vegetable oil

They’re also great because they don’t require baking or a lot of prep time. If you want to make something impressive without spending hours in the kitchen, this recipe delivers. They’re easy to plate, easy to gift, and perfect for sharing with someone you love!

The best way to describe them is balanced. The strawberries are fresh and juicy, which keeps the dessert from feeling heavy. The no-bake cheesecake filling is creamy with just a little tang, so it doesn’t overpower the fruit. The white chocolate adds sweetness and a smooth bite, while the red velvet cake crumbs bring in that subtle cocoa flavor and soft texture.

Everything works together in a way that feels rich but not overwhelming. It’s the kind of dessert that feels indulgent without being too much, which is exactly why they’re so addictive!

How to make the best Red Velvet Cheesecake Strawberries:

Wash and dry your strawberries, then scoop a hole into one side of each strawberry using a melon baller. Take a paper towel and gently pat the inside of the berries as dry as possible.
In a medium mixing bowl, combine softened cream cheese, heavy whipping cream, powdered sugar, and vanilla extract, then mix until smooth and creamy.
Transfer the filling into a piping bag or Ziploc bag, cut off one end, and fill the hole of each strawberry. Place them on a baking sheet lined with parchment paper or a silicone baking mat as you go.
In a small mixing bowl, crumble up your red velvet cake (I recommend just buying a slice of sheet cake from the store and removing the icing), and set aside.
In a microwave safe bowl, combine white chocolate chips with vegetable oil. Microwave in 30-second intervals, stirring in-between, until melted and smooth.
Dip each cheesecake filled strawberry into the melted white chocolate, then roll directly into the bowl of red velvet cake crumbs.
Return to your prepared baking sheet, and transfer to the fridge to set the chocolate coating before enjoying!

Making these strawberries is much easier than they look. You start by washing and drying fresh strawberries, then hulling out the center so there’s space for the filling. The cheesecake filling comes together quickly with cream cheese, powdered sugar, and a splash of vanilla, mixed until smooth and creamy.

Once the strawberries are filled, they’re dipped into melted white chocolate. While the chocolate is still wet, they’re rolled or sprinkled with red velvet cake crumbs so everything sticks. After a short chill in the fridge, the chocolate sets and they’re ready to serve. No oven, no complicated steps, and no stress!

People love them because they’re familiar but different. Everyone knows cheesecake, red velvet cake, and chocolate-covered strawberries, but combining them into one bite makes this dessert feel new and exciting.

If you’re searching for a Valentine’s Day dessert that’s romantic, easy, and guaranteed to impress, these Red Velvet Cheesecake Strawberries are a perfect choice. They’re creamy, sweet, fruity, and just indulgent enough to feel special. Make them once, and don’t be surprised if they become a new tradition!

My top tips:

MELON BALLER: You can use a melon baller or a paring knife to create a hole in the side of each strawberry. I prefer using a melon baller because it prevents me from puncturing the other side of the strawberry.
STRAWBERRIES: It’s very important that you dry the inside of each strawberry with a paper towel. You don’t want any excess juice in the strawberries because it will make the whole thing soggy.
SOFTENED CREAM CHEESE: Softened cream cheese is key in this recipe! It’s super important to make sure your cream cheese is fully softened so that it incorporates into the other ingredients easily and ensures your filling will be super smooth rather than lumpy.
PIPING BAG: Transferring the cheesecake filling into a piping bag helps control how much filling you’re piping into the strawberries and in turn, keeps them nice and neat. You can also use a Ziploc bag here!
RED VELVET CAKE: Rather than baking a whole cake, I find it easiest to just buy a slice of red velvet sheet cake from the store, remove the icing, and crumble up the cake. You can absolutely make a red velvet cake from a box mix (or homemade), but you will have a lot of leftover cake.
MELTING: Adding a little vegetable oil to the chocolate chips is my secret trick for silky smooth chocolate every time. The vegetable oil thins out the chocolate and makes it much easier to dip the strawberries!
EXCESS CHOCOLATE: After you dip each strawberry in chocolate, run the bottom of the strawberry against the bowl to remove the excess chocolate. You’ll want to scrape all the excess chocolate off the bottom so that it won’t create a pool or “foot” at the bottom of your berries.
CHILLING: You’ll want to transfer these stuffed strawberries to the fridge for 15 minutes to set the chocolate. These are best enjoyed directly from the fridge, so if I were you, I would just refrigerate until serving.
STORING: This is one of those recipes that is best enjoyed day of so that the strawberries don’t become too soft or soggy. I do not recommend storing these for more than 1 day in the fridge.

Looking for more strawberry desserts? Check these out!

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